Rotisseried leg of pasture-raised and grassfed Australian Lamb with lamb fat-roasted root vegetables. So tender, so delicious!
My first time giving the Twin Eagles Pellet Grill a spin on the rotisserie!! So impressed. With more than a hundred pounds of torque, this massive leg of grassfed Australian Lamb churned on the 304-Chef Grade stainless steel like butter!! Roasted on the spit until 100F of internal temperature, then basted in brown mustard and dusted with fresh parmesan, toasted pine nut and parsley panko crust, before finishing over 450F of cherrywood smoke until 130F of internal temperature.
Time to cork a bottle of cabernet and celebrate a beautiful Michigan evening with my wife and kids!! -Cheers, David
Parmesan, Parsley and Pine Nut-Encrusted Leg of Australian Grassfed Lamb
- 1 8-10lb leg of Australian grassfed lamb, trimmed
- Olive oil
- Granulated roasted garlic
- Kosher salt and fresh ground peppercorn
Parmesan-Parsley and Pine Nut Crust
- 1/2 cup brown wholegrain mustard
- 1 cup panko bread crumbs
- 1 cup Parmesan cheese, finely grated
- 1 cup fresh parsley, chopped
- 1 cup toasted pine nuts, finely chopped
- Preheat grill to 450F. Meanwhile, trim fat cap to no more than ¼” and score in crosshatch fashion. Season both sides of lamb liberally with olive oil, garlic, salt and pepper. Skewer the lamb with the spit rod and lock in place with the clamps. Place the lamb atop the rotisserie and a bed of root vegetables, onions and garlic. Close grill lid and slowly roast, rotating and basting the lamb intermittently with oil, until internal temperature in thickest portion of the leg reaches 110F. Remove lamb from the heat and rest for 15 minutes, then slather with mustard and evenly disburse the parmesan-parsley-pine nut breading across all portions of the lamb. .Place back on the rotisserie and cook until breading is just golden and have a nice crunch, until internal temperature reads 135F. Rest for 10-15 minutes, then carve served..